Creamy braised tomato pasta with baby spinach

Name: Creamy braised tomato pasta with baby spinach
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 ½ dl soya cream; 600 g cherry tomatoes; 1 onions; 100 g baby spinach; 2 sprig basil; 1 tbsp crema di Balsamico (balsamic cream); 3 tbsp olive oil; 350 g spaghetti; salt and pepper to taste; 1 dl white wine

main dish summer

Total: 40 min. | Active: 20 min.

vegan, lactose-free

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You can't go wrong with pasta! Even in summer when it's hot. We love it with sun-ripened, braised cherry tomatoes. This creamy pasta can also be made with regular cream. For the non-vegan version, we recommend grating lots of parmesan over the top.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

Cherry tomatoes
600 g	cherry tomatoes, cut in half
1 tbsp	crema di Balsamico (balsamic cream)
2 tbsp	olive oil

Sauce
1 tbsp	olive oil
1	onion, finely chopped
1 dl	white wine
3 ½ dl	soya cream
	salt and pepper to taste

Spaghetti
350 g	spaghetti
	salted water, boiling
100 g	baby spinach
2 sprig	basil, torn into pieces

How it's done

Cherry tomatoes

Place the tomatoes, balsamic and oil in the dish, mix.

Bake

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove the tomatoes.

Sauce

Heat the oil in a wide, non-stick frying pan. Briefly sauté the onions, pour in the wine and reduce for approx. 5 mins. Pour in the cream, season. In a blender, puree the cream sauce with half of the tomatoes until smooth, return to the pan.

Spaghetti

Cook the pasta in boiling salted water until al dente. Drain the pasta, add to the sauce along with the remainder of the tomatoes and the baby spinach, mix. Garnish the pasta with the basil.

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